Last week I shared this recipe for Balsamic Roasted Strawberries, and promised you a special dessert making good use of them…well here she is! This Roasted Strawberry Pavlova Cake is the loveliest of lovelies.
You’ll typically see pavlovas as a single serving kind of dessert. Named after the Russian ballerina Anna Pavlova, probably because the cloud-like meringue shell resembles a poofy tutu, pavlovas are one of my favorite desserts. Light yet luxurious, and a textural delight.
While you can certainly adapt this recipe to make individual pavlovas, I decided to go big and made a cake version! This pavlova cake is constructed of four layers of crisp vanilla meringue that give way to a soft chew. In between you’ll find swoops of whipped coconut cream swirled with jammy balsamic roasted strawberries and a bright strawberries sauce. Piled on top are fresh plump strawberries and coconut chips.

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Strawberries are back!!!
Spring has sprung, and while the re-appearance of fava beans and asparagus is exciting, it doesn’t hold a candle to the sight of strawberries at the market again!
Juicy, sweet, and intoxicatingly fragrant, pick up a few baskets of these beauties this weekend and after you’ve popped enough of them into your mouth as is, roast them.
But first toss them in a touch of sugar, a splash of balsamic, vanilla, and a pinch of salt and pepper. I know it sounds weird. But trust. Especially on the pepper part. It adds just the slightest hint of something unexpected, and when you put it all together, it’s just lovely.
Roasting the strawberries concentrates all that sweet goodness into deep, jammy flavor.

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If this winter has you chilled to the bone, this Beef Bourguignon (or Boeuf Bourguignon if we’re being properly French) is just the kind of boeuf-y, hearty meal you need to warm you from the inside out.
Serve this saucy stew with garlic mashed potatoes, a slice of crusty bread, cauliflower puree, or my favorite iteration, with golden puffs of crescent roll drops baked on top.

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Sweet, tart, and refreshing, this pretty in pink Grapefruit Campari Granita + Yogurt Semifreddo situation is the perfect end to any meal.
I’m smitten with the flavor combo here – the grapefruit and Campari will wake up your taste buds (Negroni lovers will pretty much die when they taste it) – and it is a match made in heaven with the yogurt semifreddo. It’s like a little game of tag between sweet and tart, a barely there kiss of bitterness, then a second rendition of sweet and tart.
And the texture! It’s simply delightful. Icy and creamy all at once – it’s reminiscent of all those granita con panna we had in Sicily.